White bean, parsley & garlic mash
Canned beans and chickpeas are perfect for mashing when you need a speedy side dish
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp olive oil
- 1 shallot or 1?2 a small onion, finely chopped
- 2 garlic cloves, chopped
- 2 x 400g cans cannellini beans, drained
- 50ml stock or water
- large handful flat-leaf parsley
Beans with olives & feta
A twist on Greek salad, this can be served
hot or at room temperature. Soften grated
zest 1 lemon in 2 tbsp olive oil, then tip
in 2 x 400g cans drained butter beans,
100g crumbled feta, a handful chopped
olives and a pinch dried oregano. Crush
roughly and season to taste. Perfect with
griddled lamb, crusty bread and houmous.
Method
-
Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add
the garlic cloves and cook for another 2 mins until soft.
-
Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with
plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops
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